The amount of water a flour can take up and hold while being made into a simple dough, based on a predetermined standard dough consistency or stiffness; expressed as a percentage of the weight of flour.

Almond paste

A mixture of finely ground almonds and sugar.

Amylase

An enzyme in flour that breaks down starches into simple sugars.

Ash

The mineral content of flour; expressed as a percentage of the total weight.

Baking ammonia

A leavening ingredient that releases ammonia gas and carbon dioxide.

Bolting

The process of sifting flour, primarily to separate the bran.

Bran

The hard outer covering of kernels of wheat and other grains.

Bran flour

Flour to which bran flakes have been added.

Bread flour

Strong flour, such as patent flour, used for breads.

Break system

A milling system to produce various grades of flour by repeatedly breaking the grains between rollers and sifting.